Matcha Ice Cream (No Churn)

The amazing Matcha pairs pretty nice with desserts in general. No, as Ice Cream is incredible! So easy and don’t need a machine.

Matcha Ice Cream in a ice cream cone

Traditional ice cream: a mixture of fat, water, and air to make a delicious dessert. And as much as I like frozen banana beaten with yogurt: it’s not ice cream. Good? Sure! Ice cream? No.

Matcha is a type of finely ground green tea. Handling and processing is different from the most common green tea. And literally you consume the leaves of the plant (Camellia sinensis).

I always liked the ingredient, the taste of green grass (great description, huh?) Pleases me a lot along with slight bitterness present.

And yes, I know what you’re thinking: “but of course you like it, right?” This “right” is a reference to my heritage, but spoiler alert: I only fell in love when I was already grown up!

Matcha over a white plate

It’s a high value-added product because of the work involved. Not to mention the importation process, the best brands are Japanese.

Suspect if it’s very cheap. Take a look at the ingredient list if have any other components besides Camellia sinensis leaves, it’s not matcha.

The ice cream recipe doesn’t need an ice cream maker, but if you have one you can use it. Easy peasy. Just mix and wait for it to freeze!

Ah yes. You need to like matcha, its flavor is very present! And it doesn’t get too sweet because of the yogurt and the delicate bitterness of the tea.

Pin imageL Matcha Ice Cream scoop inside metal container

Matcha Ice Cream (No Churn)

Prep: 20 mins
Cook: 6 hrs
Total: 6 hrs 20 mins
Servings: 5 servings
Author: Vitor Hugo


  • 160 g plain yogurt
  • 275 g sweetened condensed milk
  • 15-25 g matcha (green tea powder)
  • 300 g heavy cream
I always recommend using weight and volume measurements when present. The measurements in cups/spoons are just courtesy of the system and are less accurate.


  • Mix yogurt, milk condensed and matcha in a bowl until combined. Set aside.
  • Whip heavy cream until soft peaks.
  • Mix in about ⅓ whipped cream with the matcha mixture.
  • Stir in the matcha mixture with the remaining whipped cream.
  • Taste it! The different matcha brands will result in different flavor profiles.
  • Transfer to an airtight container and let it freeze for 6 hours, at least.
  • Remove from the freezer 5 minutes before servings.


  • Matcha: the amount may vary depending on the quality and brand of the tea. I recommend putting slowly and taste. Remember that in cold desserts, such as ice cream, the final taste after frozen will be milder. Every matcha is green tea, but not every green tea is matcha.

Oh, Hi! I'm Vitor Hugo!

Food Scientist and cook who mixed together two passions Science and Food: the best combination. Kind different, right? Read More…

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